Autumn Chopped Salad
Autumn Chopped Salad
Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
Oven Ham Sammies
Prep Time 3 Hours
Cook Time 15 Minutes
Difficulty Easy
Ingredients
16 ounces, weight Thin Sliced Deli Ham
12 slices Swiss Cheese
1 package King Hawaiian Rolls, 12 Count
½ cups Butter, Melted
2 teaspoons Onion Flakes
1 teaspoon Poppy Seeds
1 teaspoon Worcestershire Sauce
½ teaspoons Ground Mustard
Preparation InstructionsPut ham and cheese in between sliced rolls. Mix all other ingredients and spoon over sandwiches. Let set overnight or several hours.Bake on 350F for 15 min before serving.
Showing posts with label RS Meeting Main Dishes. Show all posts
Showing posts with label RS Meeting Main Dishes. Show all posts
Sunday, November 13, 2011
Thursday, March 17, 2011
Open-faced Turkey Joes by Amy Young
1 1/2 lbs. ground turkey
8 oz. fresh mushrooms, quartered
1/2 green bell pepper, finely chopped
16 oz. spaghetti sauce
1 garlic clove, minced
2 TBSP. tomato paste
1 tsp. dried onion flakes
1/4 tsp. pepper
whole-wheat rolls
2 TBSP. grated parmesean cheese
1/4 c. shredded mozzarella cheese
Cook turkey in pan over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Drain. Add mushrooms and bell pepper, cook over medium heat, stirring frequently, 5 min. Stir in next 5 ingredients, bring to a boil. Reduce heat to low and simmer, stirring occassionally, 20 minutes
Preheat oven to 400 degrees. Cut rolls in half. Place rolls cut side up on an aluminum foil-lined baking sheet. Bake 5-6 minutes until toasted.
Spoon turkey mixture onto toasted bread, and sprinkle with cheeses. Bake at 400 degrees for 5-7 minutes or until cheese is melted.
8 oz. fresh mushrooms, quartered
1/2 green bell pepper, finely chopped
16 oz. spaghetti sauce
1 garlic clove, minced
2 TBSP. tomato paste
1 tsp. dried onion flakes
1/4 tsp. pepper
whole-wheat rolls
2 TBSP. grated parmesean cheese
1/4 c. shredded mozzarella cheese
Cook turkey in pan over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Drain. Add mushrooms and bell pepper, cook over medium heat, stirring frequently, 5 min. Stir in next 5 ingredients, bring to a boil. Reduce heat to low and simmer, stirring occassionally, 20 minutes
Preheat oven to 400 degrees. Cut rolls in half. Place rolls cut side up on an aluminum foil-lined baking sheet. Bake 5-6 minutes until toasted.
Spoon turkey mixture onto toasted bread, and sprinkle with cheeses. Bake at 400 degrees for 5-7 minutes or until cheese is melted.
Pinto Beans and Couscous Tostadas by Amy Young
2 15-oz. cans pinto beans, rinsed and drained
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 c water
1 c chopped carrots or matchstick carrots
1 cup salsa
optional sour cream, cheese, shredded lettuce, extra salsa
1 cup uncooked couscous
tostada shells
shredded cheddar cheese
in a medium saucepan, combine beans, broth, water, and carrot. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in 1 cup salsa and couscous. Remove from heat. Cover and let stand for 5 minutes.
Serve bean-couscous mixture on tostada shells; top with cheese. If desired, serve with sour cream, lettuce, and/or additional salsa
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 c water
1 c chopped carrots or matchstick carrots
1 cup salsa
optional sour cream, cheese, shredded lettuce, extra salsa
1 cup uncooked couscous
tostada shells
shredded cheddar cheese
in a medium saucepan, combine beans, broth, water, and carrot. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in 1 cup salsa and couscous. Remove from heat. Cover and let stand for 5 minutes.
Serve bean-couscous mixture on tostada shells; top with cheese. If desired, serve with sour cream, lettuce, and/or additional salsa
Raspberry Balsamic Glazed Meatballs
1 bag (2 lbs. 2 oz.) frozen fully-cooked meatballs
1 cup raspberry preserves
3 TBSP. sugar
3 TBSP. balsamic vinegar
1 1/2 Tbsp. worcestershire sauce
1/4 tsp. dried red pepper flakes
1 tbsp. grated fresh ginger
1. Coat 6 quart crock pot with cooking spray and add meatballs.
2. In bowl, combine preserves, sugar, vinegar, worcestershire sauce, and pepper flakes
Microwave on high for 45 seconds. Stir, microwave 15 seconds longer or until melted (mixture will be chunky). Reserve 1/2 cup mixture. Pour remaining mixture over meatballs and toss gently to coat well. Cover; cook on Low 5 hours or on high 2 1/2 hours.
3. Turn crock pot to high. Stir in ginger and reserved 1/2 cup of preserves mixture. Cook, uncovered, on high 15-20 minutes more, until slightly thickened, stirring occasionally.
Makes 18-24 servings. Can be tossed with green onions and served over rice for a main dish.
1 cup raspberry preserves
3 TBSP. sugar
3 TBSP. balsamic vinegar
1 1/2 Tbsp. worcestershire sauce
1/4 tsp. dried red pepper flakes
1 tbsp. grated fresh ginger
1. Coat 6 quart crock pot with cooking spray and add meatballs.
2. In bowl, combine preserves, sugar, vinegar, worcestershire sauce, and pepper flakes
Microwave on high for 45 seconds. Stir, microwave 15 seconds longer or until melted (mixture will be chunky). Reserve 1/2 cup mixture. Pour remaining mixture over meatballs and toss gently to coat well. Cover; cook on Low 5 hours or on high 2 1/2 hours.
3. Turn crock pot to high. Stir in ginger and reserved 1/2 cup of preserves mixture. Cook, uncovered, on high 15-20 minutes more, until slightly thickened, stirring occasionally.
Makes 18-24 servings. Can be tossed with green onions and served over rice for a main dish.
Zuppa Toscana from the Olive Garden Shared by Maci Porter
1 lb. Italian ground sausage
1 1/2 tsp. crushed red pepper
1 large white onion, diced
4 TBSP. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 pound russet potatoes, sliced
1/4 of a bunch of kale
Saute Italian sausage and pepper in a pot. Drain excess fat, refrigerate while you prepare the other ingredients.
In the same pan, saute bacon, onions, and garlic for approx. 15 minutes or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon, and garlic. Cook until boiling
Add potatoes and cook until soft, about half an hour
Add heavy cream ad cook until thoroughly heated
Stir in the sausage
Add Kale just before serving
Delicious!
1 1/2 tsp. crushed red pepper
1 large white onion, diced
4 TBSP. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 pound russet potatoes, sliced
1/4 of a bunch of kale
Saute Italian sausage and pepper in a pot. Drain excess fat, refrigerate while you prepare the other ingredients.
In the same pan, saute bacon, onions, and garlic for approx. 15 minutes or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon, and garlic. Cook until boiling
Add potatoes and cook until soft, about half an hour
Add heavy cream ad cook until thoroughly heated
Stir in the sausage
Add Kale just before serving
Delicious!
Italian Tortellini by Elisa Lambourne
1/2 lb. ground beef
1/2 lb. ground italian sausage, casings removed
16 oz. marinara sauce
4.5 oz can sliced mushrooms
14.5 oz. can Italian-style diced tomatoes, undrained
9 oz. package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the meats, sauce, and mushrooms and tomatoes in a slow cooker. Cover and cook on low heat 7-8 hours.
Stir in tortellini, sprinkle the mozzarella and cheddar cheeses over the top.
Cover and cook 15 more minutes on low, or until the tortellini is tender.
1/2 lb. ground italian sausage, casings removed
16 oz. marinara sauce
4.5 oz can sliced mushrooms
14.5 oz. can Italian-style diced tomatoes, undrained
9 oz. package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the meats, sauce, and mushrooms and tomatoes in a slow cooker. Cover and cook on low heat 7-8 hours.
Stir in tortellini, sprinkle the mozzarella and cheddar cheeses over the top.
Cover and cook 15 more minutes on low, or until the tortellini is tender.
BBQ Pulled Pork by Emily Matthews
cook pork roast in crock ot on low for 8-10 hours (can be frozen) with about 1/2 cup water. Optional: add 1/2 tsp. liquid smoke. When tender and falling apart, shred and pour in a bottle of your favorite bbq sauce. Emily recommends Bulls Eye. Serve on fresh rolls or hamburger buns.
Crock Pot Spaghetti Sauce by Rachel Johnson
1 lb. ground Italian sausage
1/2 lb. ground beef
2 onion, minced
5-6 cloves garlic
1 28 oz. can crushed tomatoes
2 6-oz. cans tomato paste
1 8-oz. can tomato sauce
1 cup beef bouillon
2 TBSP. sugar
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 tsp. salt
1/4 tsp ground pepper
2 Tbsp. fresh or dried parsley
Brown meat, onion, and garlic in skillet. Toss in crock pot and add all the rest of the ingredients, stir and let cook on low for 6-8 hours or high for 3-4 hours. Serve over pasta or as a sauce in lasagna
1/2 lb. ground beef
2 onion, minced
5-6 cloves garlic
1 28 oz. can crushed tomatoes
2 6-oz. cans tomato paste
1 8-oz. can tomato sauce
1 cup beef bouillon
2 TBSP. sugar
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 tsp. salt
1/4 tsp ground pepper
2 Tbsp. fresh or dried parsley
Brown meat, onion, and garlic in skillet. Toss in crock pot and add all the rest of the ingredients, stir and let cook on low for 6-8 hours or high for 3-4 hours. Serve over pasta or as a sauce in lasagna
Saucy Chicken by Tasha Shorts
1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz. package cream cheese
4 chopped chicken breasts
salt and pepper to taste
Mix together and cook in crock pot on low for 7 hours. Serve over rice.
1 can cream of chicken soup
1 8 oz. package cream cheese
4 chopped chicken breasts
salt and pepper to taste
Mix together and cook in crock pot on low for 7 hours. Serve over rice.
Carolina Barbequed Pork
From the Kitchen of Lynda Cramer
2 small onions, quartered
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. salt
1/2 tsp ground black pepper
1 4-6 lb. bonless pork butt or shoulder roast
3/4 c. cider vinegar
4 tsp. Worcestershire Sauce
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne
Hamburger buns
coleslaw
Place onions in crock pot. Combine brown sugar, paprika, salt, and pepper. Rub over roast. Place roast over onion. Combine vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic, cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover the roast in the stoneware and cook on Low 10-12 hours or High 4-6 hours. Drizzle about one third reserved vinegar mixture over the roast during the last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and onions and serve meat on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.
2 small onions, quartered
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. salt
1/2 tsp ground black pepper
1 4-6 lb. bonless pork butt or shoulder roast
3/4 c. cider vinegar
4 tsp. Worcestershire Sauce
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne
Hamburger buns
coleslaw
Place onions in crock pot. Combine brown sugar, paprika, salt, and pepper. Rub over roast. Place roast over onion. Combine vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic, cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover the roast in the stoneware and cook on Low 10-12 hours or High 4-6 hours. Drizzle about one third reserved vinegar mixture over the roast during the last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and onions and serve meat on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.
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